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“A wonderful ice cream. It has a light, delicate flavor. I served this at my daughters naming ceremony. Note: this is best prepared a day ahead as it must chill for several hours. I got this out of an English cookbook a long time ago. Posted for Zaar World Tour 05”
1hr 6mins

Ingredients Nutrition

  • 3 egg yolks, beaten
  • 12 cup granulated sugar
  • 12 cup milk
  • 14 teaspoon salt
  • 2 cups chilled whipping cream
  • 6 ounces apple juice concentrate, thawed (3/4 c)
  • 12-1 teaspoon rose water
  • 3 -4 drops red food coloring (optional)


  1. Mix egg yolks, sugar, milk and salt in saucepan.
  2. Cook over medium heat, stirring constantly, just until bubbles appear around edge.
  3. Pour into chilled bowl; cover and refrigerate until room temperature (1 to 2 hours).
  4. Stir remaining ingredients into milk mixture.
  5. Pour into freezer can; put dasher in place. Cover and adjust crank.
  6. Place can in freezer tub.
  7. Fill freezer tub 1/3 full of ice; add remaining ice alternately with layers of rock salt (6 parts ice to 1 part rock salt).
  8. Turn crank until it turns with difficulty. Drain water from freezer tub.
  9. Remove lid; remove dasher.
  10. Pack mixture down; replace lid.
  11. Repack in ice and salt.
  12. Let stand several hours to ripen.
  13. Yields 8 servings.

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